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Lah-Dee-Dah: Lavender Vanilla Whipped Mascarpone Cream

Sometimes I want to feel like a fancy lady, living a fancy life with fancy accoutrements and a fancy penchant for using words like “accoutrements” and “penchant,” which I fancily pronounce “ah-coo-trrrrruh-mahhhh” and “pawwwn-shawwwn,” respectively.

These are momentary lapses in an otherwise average daily life. But, when I get that itch, I scratch it. It was during just such an itch that I made this surprisingly lah-dee-dah-tasting lavender vanilla whipped mascarpone cream dessert thingie.

It is yummy and fancy and easy to make and I wish I had some right now, but I already ate it. It goes great with drinking tea and watching British period pieces. If you’d like to try it, here’s how:

Ingredients

0.25 cup(s), mascarpone cheese

1 Tbsp, heavy whipping cream

1 tsp, xylitol (or sugar-free sweetener of your choosing. I used xylitol because I accidentally ordered a huge bag of it because I don’t understand math.)

1 tsp(s), dried, ground lavender flowers (I used the flowers of from three stems.)

1 tsp (4g), sugar-free vanilla extract

Instructions

Remove lavender flowers from their stems

Grind lavender with a mortar and pestle, coffee grinder (I used this one), or food processor

Combine all ingredients in a bowl

Beat ingredientswith a whisk just until firm peaks form (be careful not to over do it!)

Plate and sprinkle with additional whole lavender flowers

Nutritional Info

Calories: 308

Fat: 30g

Protein: 4g

Fiber: 0g

Carbohydrates: 5g

Notes

This recipe makes a single serving because–who am I kidding–I am generally alone. But, you could easily double the measurements to serve two because you are a better person than I am and hang out with other people from time to time. Good job.

The drier your lavender the more potent it will be. I was pretty generous with it because I’d just bought the lavender fresh over the weekend. Add lavender slowly to your taste.

If you attempt this recipe, please let me know how it turns out! I’m very much still learning to cook and could certainly use any tips, pointers, feedback you’d care to share.